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Canadian Institute of Food Technology Journal最新文献

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Stabilization of Fats by Phenolic Antioxidants 酚类抗氧化剂稳定脂肪
Canadian Institute of Food Technology Journal Pub Date : 1971-04-01 DOI: 10.1016/S0008-3860(71)74172-5
Jan Pokorny
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引用次数: 25
Program C.I.F.T. Annual Convention Winnipeg Inn Winnipeg, Manitoba June 15 – 18, 1971 1971年6月15日至18日，曼尼托巴省温尼伯温尼伯酒店
Canadian Institute of Food Technology Journal Pub Date : 1971-04-01 DOI: 10.1016/S0008-3860(71)74156-7
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引用次数: 0
Triglyceride Composition of Milk Fat. I. Separation of Triglycerides by Column and Gas-Liquid Chromatography 乳脂的甘油三酯组成。1、柱气液色谱法分离甘油三酯
Canadian Institute of Food Technology Journal Pub Date : 1971-04-01 DOI: 10.1016/S0008-3860(71)74171-3
A. Shehata, J. deMan, J. C. Alexander
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引用次数: 12
Free and total folate activity in strained baby foods. 过滤婴儿食品中的游离叶酸和总叶酸活性。
Canadian Institute of Food Technology Journal Pub Date : 1971-04-01 DOI: 10.1016/S0008-3860(71)74168-3
K. Hoppner
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引用次数: 10
Influence de la congélation à l'azote liquide sur la microflore du lait cru 液氮冷冻对生奶微生物群的影响
Canadian Institute of Food Technology Journal Pub Date : 1971-04-01 DOI: 10.1016/S0008-3860(71)74169-5
R. Giroux, C. Martin, R. Samson
{"title":"Influence de la congélation à l'azote liquide sur la microflore du lait cru","authors":"R. Giroux, C. Martin, R. Samson","doi":"10.1016/S0008-3860(71)74169-5","DOIUrl":"https://doi.org/10.1016/S0008-3860(71)74169-5","url":null,"abstract":"","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"33 1","pages":"55-57"},"PeriodicalIF":0.0,"publicationDate":"1971-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81618163","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Free and Total Folate Activity in Strained Baby Foods 过滤婴儿食品中的游离叶酸和总叶酸活性
Canadian Institute of Food Technology Journal Pub Date : 1971-04-01 DOI: 10.1016/S0008-3860(71)74168-3
K. Hoppner
{"title":"Free and Total Folate Activity in Strained Baby Foods","authors":"K. Hoppner","doi":"10.1016/S0008-3860(71)74168-3","DOIUrl":"https://doi.org/10.1016/S0008-3860(71)74168-3","url":null,"abstract":"<div><p>Samples of 40 strained baby foods were obtained on the Canadian market and assayed microbiologically for “free” and “total” folate activity using <strong>L. casei</strong>.</p><p>The “free” and “total” folate activity, respectively, ranged from 0.1-1.0<!--> <!-->μg/100<!--> <!-->g and 0.4-2.9<!--> <!-->μg/100<!--> <!-->g for strained fruits, 0.3-3.4<!--> <!-->μg/100<!--> <!-->g and 1.6-11.6<!--> <!-->μg/100<!--> <!-->g for strained vegetables, and 0.2-8.0<!--> <!-->μg/100<!--> <!-->g and 1.3-12.6<!--> <!-->μg/100<!--> <!-->g for strained meats and meat combinations.</p><p>On general comparison with published values of fresh foods, the strained fruits and vegetables show much lower folate activity. The values for the strained meats were only slightly lower than published values. The contribution of folate activity from strained baby foods as part of the total daily intake is estimated and discussed.</p></div>","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 2","pages":"Pages 51-54"},"PeriodicalIF":0.0,"publicationDate":"1971-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74168-3","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91636124","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 10
Ottawa Section Seafood Night 渥太华海鲜之夜
Canadian Institute of Food Technology Journal Pub Date : 1971-04-01 DOI: 10.1016/S0008-3860(71)74164-6
{"title":"Ottawa Section Seafood Night","authors":"","doi":"10.1016/S0008-3860(71)74164-6","DOIUrl":"https://doi.org/10.1016/S0008-3860(71)74164-6","url":null,"abstract":"","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 2","pages":"Page A23"},"PeriodicalIF":0.0,"publicationDate":"1971-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74164-6","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137087808","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
1972 Conference — Call for papers 1972年会议-论文征集
Canadian Institute of Food Technology Journal Pub Date : 1971-04-01 DOI: 10.1016/S0008-3860(71)74163-4
{"title":"1972 Conference — Call for papers","authors":"","doi":"10.1016/S0008-3860(71)74163-4","DOIUrl":"https://doi.org/10.1016/S0008-3860(71)74163-4","url":null,"abstract":"","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 2","pages":"Page A22"},"PeriodicalIF":0.0,"publicationDate":"1971-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74163-4","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137087810","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Color Changes in Radiation Pasteurized Beef 辐射杀菌牛肉的颜色变化
Canadian Institute of Food Technology Journal Pub Date : 1971-01-01 DOI: 10.1016/S0008-3860(71)74144-0
J.F. Richards, B.C. Morrison
{"title":"Color Changes in Radiation Pasteurized Beef","authors":"J.F. Richards,&nbsp;B.C. Morrison","doi":"10.1016/S0008-3860(71)74144-0","DOIUrl":"10.1016/S0008-3860(71)74144-0","url":null,"abstract":"<div><p>The effect of doses of gamma radiation varying from 0.1 to 1.5 Mrad applied to beef at 0°C on meat color was assessed by tristimulus colorimetry. Marked differences in redness and yellowness occurred among samples with the surface myoglobin in the reduced (Mb), oxygenated (Mb0<sub>2</sub>) or oxidized (Mb+) state.</p><p>Irradiation of samples packaged in oxygen-permeable film (Vitafilm) resulted in a greater decrease in redness than irradiation of comparable samples packaged in oxygen-impermeable film (Saran). Samples packaged in Vitafilm and overwrapped in Saran prior to irradiation with O.S. Mrad retained the ability to reoxygenate after as long as 8 days post-irradiation storage at 4.4°C before removal of the outer wrap. No significant differences (P&gt;0.05) in redness were noted among the unirradiated control samples at 0 days and samples from which the outer wrap was removed after 0, 2, 4, 6 or 8 days storage. The decrease in redness after removal of the outer wrap was not affected by time of storage.</p></div>","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 1","pages":"Pages 1-5"},"PeriodicalIF":0.0,"publicationDate":"1971-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74144-0","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81926395","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 10
Rennin Detection in Cheese with the Passive Indirect Hemagglutination Test1 被动间接血凝Test1检测奶酪中的肾素
Canadian Institute of Food Technology Journal Pub Date : 1971-01-01 DOI: 10.1016/S0008-3860(71)74148-8
J.A. Elliott, D.B. Emmons
{"title":"Rennin Detection in Cheese with the Passive Indirect Hemagglutination Test1","authors":"J.A. Elliott,&nbsp;D.B. Emmons","doi":"10.1016/S0008-3860(71)74148-8","DOIUrl":"10.1016/S0008-3860(71)74148-8","url":null,"abstract":"<div><p>A specific and sensitive method for detecting rennin in cheese has been developed. The method utilizes antiserum and coated erythrocytes as reagents. High titer specific reagents have been produced for calf rennin and the milk coagulating enymes of Mucor<span> pusilus and Endothia parasitica, but not for pepsin.</span></p></div>","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 1","pages":"Pages 16-18"},"PeriodicalIF":0.0,"publicationDate":"1971-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74148-8","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83832838","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 9
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